PROCEDURECombine all ingredients except milk and lemon juice in a cambro. Steep tea in mixture for 1 hr. Strain out tea. In a separate Cambro pour milk. Slowly pour infused mixture into the milk stirring gently. Slowly add lemon juice in 1oz increments, stirring slowly until mixture curdles. Place mixture into centrifuge containers making sure that the final weights of all contents (including covers) are equal. Spin in centrifuge for 15 mins at 3900 rpms. Strain containers through cheese cloth.

Haza Yo Gaza, a PunchBEN JEWELL OF EL GRITO, MIAMI

*Tepache is a Mexican street-style fermented pineapple beverage - we make ours with a slight variation. At El Grito we serve Tepache on the rocks or as an ingredient in cocktails. To Make Tepache: Using the entire pineapple - boil the skins with canela, star anise and piloncillo. Juice, pulp and the core of the entire pineapple are then added to a jug along with the skins, filtered water, canela, cardamom, ginger, piloncillo, start anise, and one can of Negra Modelo (flavor/yeast) Tepache sits for 10-12 days as it ferments - to flavor Strained off, chilled and ready to serve.

**Pecan bitters: In a dry, small frying pan over medium heat, toast 1/2 pound pecans and one cinnamon stick, stirring/tossing constantly so as not to burn ingredients. Toast for 3-5 minutes, until nuts begin to brown. Allow to cool, then transfer to a nonreactive, sealable container. Cover with 12 oz bourbon and 12 ounces brown rum. Remove cinnamon stick after 24 hours. Strain liquid off of pecans after an additional 72 hours. Stir in 8 oz brown sugar. Store in an airtight container in a cool dark place, up to 6 months.

PUNCH BEFORE IT WAS PUNCH

(n.) Before the single-serve cocktail became popular, mixed drinks were made in large-format style, called punch, and served in bowls. Classic examples of the category contain a variation on five ingredients: spirits, sugar, water, spice and citrus. Some speculate that punch originated with expats in India as a way to mask the flavor of inferior spirits (“punch” is thought to be derived from the Indian word for five, “panch”), and the trend spread via sailors to England and the Americas. Whatever the story, by the 18th century, punch was ubiquitous, made of an assortment of liqueurs, juices, sugars, spices and creams in a rainbow of variations. A quickly industrializing world, however, soon laid waste to the shared punch bowl, favoring individualized drinks instead. Alongside the cocktail renaissance, recent entries in the bar scene have attempted to revive the tradition for the modern audience. Popular examples of the category include the Gin Punch and the Philadelphia Fish House Punch.